RECIPES.

New Zealand Graphic, Volume VIII, Issue 27, 4 July 1891, Page 135

RECIPES.

Poitrine de Mouton Farcie aux Pommes de Terre. —Bone a breast of mutton, lay it out Hat, making a nice stuffing as for veal, but adding chopped mushrooms and ham ; spread it on it, roll it up and tie ; lay it in a baking tin with some fat or dripping and a few small peeled potatoes round it. Bake in a hot oven till done, basting it and the potatoes frequently. It can be served with sauce if liked.

Gateau de Noix a la Cueme.— Shell a quart of hazel or Barcelona nuts, pound them in a mortar, or grind them in a tiny nut mill ; beat up the yolks of nine eggs, then add gradually, beating all the time, half a pound of castor sugar, and the pounded nuts ; whisk the whites of the eggs to a very stiff froth, mix them in lightly, and pour the mixture in a well-buttered tin with a band of paper round it, and bake in a hot oven. When cold cut the cakes in halves lengthways and lay whipped cream between, then ice with soft icing and decorate with chopped pistachio nuts.